Pasta with chickpeas and broccolini
Uncooked whole wheat pasta
6 oz, fusilli variety
Uncooked red onion(s)
1 medium, finely chopped
2 medium clove(s), minced
1 small, finely chopped, seeds left in
Uncooked baby broccoli
1 pound(s), trimmed and cut crosswise into thirds
Canned drained chickpeas
15½ oz, rinsed
Fat free vegetable broth
1 item(s), zest finely grated and lemon juiced
5 cup(s), loosely packed
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and chile and cook, stirring constantly, until fragrant, 30 seconds. Add broccolini, chickpeas, broth, and 1/4 teaspoon salt and bring to boil. Reduce heat, cover, and cook until broccolini is crisp tender, about 6 minutes.
- Add pasta, remaining 1/2 teaspoon salt, and lemon zest and juice to skillet and toss just until well combined. Remove from heat and toss in arugula.
- Per serving (2 cups)